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This Raspberry Ricotta Cake is a soft, tender one-layer cake filled with bright raspberries and rich ricotta cheese for a perfectly moist crumb. The batter comes together easily by hand and bakes in a single cake pan with no frosting needed, just a light dusting of powdered sugar on top. Not overly sweet, this raspberry and ricotta cake works just as well for brunch or breakfast as it does for an easy dessert.
A Soft Ricotta Cake Filled With Raspberries
This raspberry ricotta cake is one of those dependable fruit recipes that feels a little special without requiring much effort. Full-fat ricotta gives the cake a rich texture and keeps the crumb soft for days, while the raspberries add just enough brightness in every bite. It’s the kind of ricotta berry cake that looks beautiful straight from the pan, especially with a few extra berries scattered over the top before baking.
This ricotta raspberry cake might look simple, but it always turns out better than expected. This is not a super sweet cake, which makes it perfect for brunch or breakfast. All you need is a little powdered sugar on top, and you’re good to go. Want something a little sweeter, you can’t go wrong with raspberry and cream cheese brownies.
The batter comes together by hand, and it’s thicker than a pourable cake batter but not stiff. Once the melted butter is folded in, it smooths out nicely and spreads easily in the pan. I like to save some raspberries for the top so you get that pretty berry-studded finish and a little extra fruit right on the surface.
This is also a good cake to make ahead. It slices cleanly once cooled, stays moist for a couple of days, and is just as good with a cup of tea in the morning or served as dessert.
Ricotta And Raspberries Are Key Here
Exact amounts are in the recipe card at the bottom of the post.
- Ricotta cheese: Full-fat ricotta gives the cake its best texture and keeps the crumb soft.
- Raspberries: Fresh or frozen raspberries work well here. If using frozen, add them straight from the freezer so they hold their shape a little better. You can also use blackberries if you like.
Making A One-Layer Raspberry Ricotta Cake
Step One: Whisk The Dry Ingredients
Step Two: Mix The Ricotta Base
Smooth batter: If your ricotta looks a little grainy, keep whisking until it loosens up.
Step Three: Combine Wet And Dry
Step Four: Fold In Berries
Folding is the secret to keeping the raspberries visible in the finished cake. This is where the soft crumb and pocket of flavor come from. Use a spatula, not a whisk.
Save some berries: Holding back part of the raspberries for the top makes the finished cake look prettier and gives you more fruit on the surface.
Step Five: Fill The Pan
Prevent sticking: To keep a cake from sticking to the pan, cut a piece of parchment paper the same size as the cake pan and place it in the bottom of the pan. Once the cake has cooled slightly, you can remove the parchment paper.
Step Six: Bake The Cake
Cool before unmolding: This cake is very tender while warm, so a short rest in the pan helps it set up.
Whether you serve this Raspberry Ricotta Cake for brunch, alongside afternoon coffee, or as a simple dessert, it’s one of those reliable cakes that always feels worth making. With its soft crumb, bright raspberries, and easy one-pan preparation, this is the kind of homemade cake you’ll come back to whenever you want something simple yet memorable.
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Equipment
Ingredients
- 1 ½ cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ cups ricotta cheese full fat
- 3 eggs
- 1 teaspoon vanilla extract
- 8 tablespoons butter melted, 1 stick
- 1 cup raspberries fresh or frozen, divided
Instructions
- Preheat oven to 350º. Line the bottom of a 9 inch cake pan with parchment paper, lightly spray with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a separate bowl whisk the eggs together and then add ricotta and vanilla whisking until smooth. Fold the wet ingredients into the dry ingredients, just until the flour is incorporated.
- Melt butter in the microwave for 30 seconds. Add melted butter to the cake batter and gently fold it in. Add ¾ cup of raspberries, gently mixing so that the berries don’t get crushed.
- Place in the cake pan and smooth out the top. Sprinkle the remaining raspberries over the top.
- Bake for 50 minutes, until a toothpick comes out clean. Let cool for 20 minutes and then flip it out of the pan. Remove the parchment paper from the bottom and allow to cool on a wire rack.
Notes
- Ricotta choice: Use full-fat ricotta for the best texture.
- Berry options: Fresh or frozen raspberries both work well.
- Serving finish: Sprinkle with powdered sugar right before serving.
- Store: Let the cake cool completely, then cover it well. Keep it at room temperature for up to 1 day, or refrigerate it for up to 4 days. For the best texture, bring chilled slices closer to room temperature before serving.
